Experience

CO Restaurants

• United States
• Restaurants
• 1 - 100 Employee

• Sous Chef

  • Jun 2020 - Present

  Charlotte, North Carolina, United States



Crowntown Djs

• Mobile Dj

  • May 2012 - Present

  Charlotte, North Carolina



Corkbuzz restaurant and wine bar

• Executive Chef

  • Nov 2019 - Mar 2020

  Charlotte, North Carolina



Corkbuzz

• Sous Chef

  • Aug 2019 - Nov 2019

  Charlotte, North Carolina



The Indigo Road Hospitality Group

• United States
• Hospitality
• 100 - 200 Employee

• Prep Cook at Oak Steakhouse

  • Mar 2017 - Aug 2019

  Charleston, South Carolina



BlackFinn Ameripub

• 1 - 100 Employee

• Saute Cook

  • Aug 2016 - Mar 2017

  Ballantyne, NC



Leisure Marketing

• United Kingdom
• Travel Arrangements
• 700 & Above Employee

• Banquet cook - Cook (II)

  • Oct 2015 - Oct 2016

  Atlanta, Georgia



Mariott Marquis Hotel

• Banquet Cook (I)

  • Apr 2015 - Oct 2015

  Washington, District Of Columbia • Maintain food logs, while monitoring the quality and quantity of food that is prepared. • Develop and maintain positive working relationships with team; support team to reach common goals • Ensure adherence to quality expectations and standards



Marriott International

• United States
• Hospitality
• 700 & Above Employee

• Banquet Cook (Cook II)

  • Apr 2014 - Apr 2015

  Washington, District Of Columbia • Manage all aspects of the food production for banquets, including food preparation according to the even order • Assist with menu design, improvement and utilization for catering • Demonstrate company values and maintain the highest level of customer service and teamwork • Successfully lead staff cooks in day to day operations while creating unique daily specials



The Ritz-Carlton Hotel Company, L.L.C.

• United States
• Hospitality
• 700 & Above Employee

• Gardemanger Cook III

  • Oct 2013 - Apr 2014

  washington d.c. metro area •Prepare set buffet-style and single-style dishes for Club level guests. •Using the ordering system, known as Adaco, to order ingredients for upcoming events. •Filling out produce ordering sheet for next day arrival. •Analyzing BEO requisitions to prepare recipes for upcoming events.



The Sea Pines Resort

• Line Cook/ Intern

  • Mar 2013 - Sep 2013

  • Operated multiple work/action stations during RBC Heritage Golf Tournament • Trained incoming interns on the necessary procedures needed for current duties • Developed a Sanitation cleaning schedule for day to day basis • Prepare all food items in a hygienic and timely manner • Set up location in line with restaurant guidelines • Clean and maintain station • Assist with the cleaning, hygiene, and organization of kitchen, barge in coolers, and all storage areas • Follow… Show more • Operated multiple work/action stations during RBC Heritage Golf Tournament • Trained incoming interns on the necessary procedures needed for current duties • Developed a Sanitation cleaning schedule for day to day basis • Prepare all food items in a hygienic and timely manner • Set up location in line with restaurant guidelines • Clean and maintain station • Assist with the cleaning, hygiene, and organization of kitchen, barge in coolers, and all storage areas • Follow recipes, piece controls and presentation specifications as set by the restaurant management • Restock all items as required throughout shift • Perform extra responsibilities as requested by the Chef, Sous Chef or Kitchen Manager Show less



Jennifer Temps, Inc.

• Banquet Server/ Line cook

  • Oct 2011 - Mar 2013

  Banquet Server/Cook, Charlotte, NC Prepared food at the Jennifer Temps for patrons. General responsibilities included: • Provided banquet and conference food services to select clientele • Operated events for UNCC, Belmont Abbey, Catawba College, and Embassy Suites Concord • Assisted in planned events for up to 300+ people



Disney's Rose and Crown

• Cook 2/ Intern

  • Jun 2012 - Aug 2012

  Cook 2, Orlando, FL Prepared food at the Disney Rose & Crown for patrons. General responsibilities included: • Operated grill, fryer, pantry, and expo stations • Prepared salad, entrée, and dessert items for the high volume, family style restaurant • Demonstrated proper food handling skills before items leave the kitchen



Kalu Asian Kitchen Bar n Lounge

• Line Cook/ Server

  • Jul 2011 - May 2012

  Line Cook/ Server, Charlotte, NC Prepared food at the KALU Asian Kitchen Bar Lounge for patrons. General responsibilities included: • Created two entrees for the current menu, Sweet n Sour Chicken Rice pot w/ white truffle rice topped with mesclun, Shrimp Orange Harrisa Pot w/ white truffle rice topped with red onion and cilantro • Trained to properly recommend and up sell the appropriate wines • Maintained all BOH and FOH duties including polishing chinaware and wiping tables and… Show more Line Cook/ Server, Charlotte, NC Prepared food at the KALU Asian Kitchen Bar Lounge for patrons. General responsibilities included: • Created two entrees for the current menu, Sweet n Sour Chicken Rice pot w/ white truffle rice topped with mesclun, Shrimp Orange Harrisa Pot w/ white truffle rice topped with red onion and cilantro • Trained to properly recommend and up sell the appropriate wines • Maintained all BOH and FOH duties including polishing chinaware and wiping tables and seats • Greeted guests and gave them proper service Show less



Disney's Port Orleans- Riverside

• Cook 2/ Intern

  • Dec 2010 - Mar 2011

  Cook 2/ Intern, Orlando, FL Prepared food at the Disney Port Orleans- Riverside for patrons. General responsibilities included: • Operated grill, fryer, sauté, specialty/ sandwich, prep, and carving stations • Ensured customer satisfaction by accurately reading all tickets • Maintained cleanliness standards during service